Koji Spores

Create authentic Japanese fermented foods at home with our premium Koji Spores . Containing the beneficial culture Aspergillus oryzae , these spores are the essential ingredient for cultivating koji on grains and legumes, forming the foundation of many traditional Japanese fermented foods. Koji spores are used to produce rice koji, barley koji, and soy koji, which can then be transformed into miso, soy sauce, amazake, shio koji, sake, and a variety of other fermented foods. During fermentation, the koji culture naturally produces enzymes that break down starches and proteins, developing the distinctive umami flavour and aroma associated with Japanese cuisine. Ideal for home fermenters, artisan food producers, and culinary enthusiasts, Koji Spores allow you to explore the traditional art of Japanese fermentation from scratch. Key Features Premium Aspergillus oryzae culture Traditional Japanese fermentation starter Ideal for producing rice, barley, and soy koji Perfect for making miso, soy sauce, amazake, shio koji, and sake Naturally develops enzymes that enhance flavour and fermentation Suitable for home and artisan fermentation Ingredients Koji Spores ( Aspergillus oryzae ). Storage Store in a cool, dry place. Refrigerate or freeze after opening to maintain maximum viability. Serving Suggestions Use to inoculate steamed rice, barley, or soybeans when preparing homemade koji. Follow a trusted fermentation recipe to achieve the best results.

R 522.00 · In stock